Coconut Cake

Creamy Coconut Cake Delight

Ingredients:

1 (16 oz) box white cake mix (plus ingredients listed on the box)

1 (14 oz) can cream of coconut

1 (14 oz) can sweetened condensed milk

1 (16 oz) container frozen whipped topping, thawed

1 (10 oz) package flaked coconut

Instructions:

1. Bake the Cake:

Preheat oven to 350°F (or as directed on the cake mix box).

Prepare the white cake mix according to package instructions.

Pour batter into a greased 9x13-inch baking dish.

Bake as directed on the box, or until a toothpick inserted in the center comes out clean.

2. Prepare the Coconut Mixture:

While the cake is still warm, poke holes all over the top using a fork or the end of a wooden spoon.

In a bowl, mix together the cream of coconut and sweetened condensed milk until well combined.

3. Soak the Cake:

Slowly pour the coconut mixture over the warm cake, allowing it to soak into the holes.

Let the cake cool completely.

4. Top with Whipped Topping & Coconut:

Once cooled, spread the thawed whipped topping evenly over the cake.

Sprinkle the flaked coconut generously over the top.

5. Chill & Serve:

Cover and refrigerate for at least 4 hours (or overnight) to let the flavors meld.

Slice and enjoy this creamy, coconut-packed delight!